From Our Fields To Your Table! | | |
One of the best parts of eating seasonally is discovering something new. Our farmers each have their own favorites, but they all share a love for the incredible variety growing right here at Ethos.
This fall, we invite you to step outside your usual greens routine. Pick up a bunch of tatsoi, give dandelion greens a try, or bring home a colorful bunch of Swiss chard. Ask us how to prepare something unfamiliar, we love sharing ideas!
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Hannah’s pick: Tatsoi
Hannah loves tatsoi for its uniqueness and enjoys introducing people to this beautiful, lesser-known green. With its dark green, spoon-shaped leaves and tender texture, tatsoi is a fun discovery for anyone looking to try something new. Add it to salads, toss it into a stir-fry, or let it shine on its own!
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Jim’s pick: Dandelion Greens
Jim keeps it simple with dandelion greens. As he puts it, you can practically pull them from the ground and eat them! Their pleasantly bitter, earthy flavor makes them a wonderful addition to salads, sautés, and soups. Sometimes, the simplest things growing in the ground are the most surprising.
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Justin’s pick: Arugula
Justin loves arugula because its spicy...just like him LOL! This leafy green brings a little kick to any meal and adds wonderful flavor to salads, sandwiches, and wraps. Mix it into a fresh salad, or add a handful to a grain bowl for a burst of peppery goodness. Sometimes, all a dish needs is a little arugula to wake up the flavors!
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Will’s pick: Radicchio
Will loves radicchio for its bold bitterness and the flavor punch it brings to any meal. Its gorgeous burgundy and white leaves add color, crunch, and character to the plate. Try it grilled to bring out its natural sweetness or paired with apples and a tangy dressing for a delicious fall combination.
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Addy’s pick: Swiss Chard
For Addy, it’s all about versatility and color. With its vibrant stems and tender leaves, Swiss chard can go from a cozy bowl of soup to a fresh wrap in no time. Sauté it, add it to pasta, or use the leaves to wrap your favorite fillings. It’s as beautiful as it is useful in the kitchen.
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Nora’s pick: Lettuce Heads
Nora appreciates the beauty and satisfying crunch of a fresh head of lettuce. Sometimes, nothing beats a crisp leaf straight from the fridge for an easy snack! Whether tucked into a sandwich, tossed into a salad, or enjoyed fresh from the farm, lettuce is a classic for a reason.
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There’s a reason garlic has earned a place in kitchens around the world. It brings warmth, flavor, and a little magic to just about anything you cook. From hearty fall soups to roasted vegetables and homemade sauces, garlic is a farm-kitchen staple you will want to keep close at hand. And now is the perfect time to stock up!
When stored properly, whole, unpeeled garlic bulbs can keep for several months, making them a wonderful pantry staple to buy in quantity. Keep your garlic in a cool, dry, dark place with good air circulation. Skip the refrigerator for whole bulbs, as the moisture can encourage sprouting and spoilage.
Keep the bulbs whole until you're ready to use them, and break off individual cloves as needed. Once peeled or chopped, garlic has a much shorter shelf life.
| | The Farm Market Gift Card! | | |
You must follow these steps to receive the discount savings:
-
Click on the “Buy a Card” button below, keeping this window open in another tab for reference
- Choose the discount card amount in the ordering page and click on it
- Click on Add Promo Code
- Type in the appropriate code from those listed below and click on the APPLY button at the right end of the box. It is barely visible.
- Be sure to save the email you receive with your discount card number
Discount Codes:
A250 (offers a $10 discount - you pay $240)
B500 (offers a $40 discount - you pay $460)
C1000 (offers a $125 discount - you pay $875)
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Ethos Grown
Arugula
Asian Mix
Bok Choy
Broccolini
Butternut Squash
Cauliflower
Celery
Chinese Cabbage
Chard
Cilantro
Collards
Dandelion
Dill
Escarole
Fennel
Ginger
Green Cabbage
Hot Peppers (Limited)
Jimmy Nardellos
Lettuce Heads
- Green
- Muir
- Purple Fusion
- Red Oak Leaf
- Romaine
Lettuce Mix
Mustard Greens
Kale
- Curly & Lacinato & Redbor
Kholrabi
Parsley
Peppers
Radishes
- Cherry
- Daikon
- French Breakfast
Radicchio
Shishito Peppers
TatSoi
Tumeric
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From Our Partners
Cold Brook Farm
- Rolled Oats, Wheat Berries
River Valley Grains
Beans
- Black, Chick Peas, Pinto, Small Red, Kidney, White
Flours
- Bread, Einkorn, Rye, Spelt, Whole Wheat
Grains
Einkorn, Farro, French Green Lentils, Oat Groats, Popcorn, Red Lentils, Red Quinoa, Spelt, Steel Cut Oats, White Quinoa
TwoBarn
- Beets
- Fingerling Potatoes
- Gold Potatoes
Two River Mushroom
- Forest Medley
- Lions Mane
- Maitake
- Golden Oyster
- Oyster
- Shitake
- King Trumpet
Storybook Farm
Tofu
| | Butternut Squash & Chickpea Curry! | | Meet Our Next Gen Physician, Mark at the Market This Saturday! He has been busy in the kitchen creating an unbelievable butternut squash dish that celebrates the flavors of fall and is SOS free! | | |
Ingredients:
1 Large butternut squash, peeled, seeded and cut in ¾-inch cubes (about 3 cups)
2 Cups canned chickpeas, no salt added (about 1½ cans), drained and rinsed
1 Small Eggplant, cut in ½-inch cubes
1 Large Onion, finely diced
4 Garlic cloves, minced
1 Tablespoon fresh ginger, grated
4 Medium Tomatoes, chopped
2 Cups kale, chopped
1 Teaspoon ground cumin
2 Teaspoons ground coriander
1 Teaspoon turmeric
1 Teaspoon sweet paprika
¼ Teaspoon ground fenugreek
¼ Teaspoon ground cardamom*
¼ Teaspoon ground cinnamon*
¼ Teaspoon ground black pepper*
¼ Teaspoon ground cloves*
¼ Teaspoon ground nutmeg*
Juice of ½ lemon
1½ to 2 cups water or unsalted vegetable stock
¼ cup Fresh parsley, chopped, for topping
Optional:
Chopped farm hot peppers, served on the side for anyone who likes heat
Roasted butternut squash seeds, for topping
Preparation
1. Drain the chickpeas in a colander and rinse them well under cold water. Check the label to make sure the cans do not have added salt.
2. Heat the oven to 425°F. Cut the ends off the squash, cut the squash in half lengthwise and scoop out the seeds, saving them if you plan to roast them. Place the halves on a parchment-lined sheet pan and roast 20 to 30 minutes until a fork slides in easily and the edges brown. Cut into ¾-inch cubes. Roasting first keeps the squash from turning to mush in the curry.
3. Optional: While the squash roasts, roast the squash seeds on a separate pan
4. While the squash roasts, heat a large pot over medium heat. Add the onion and a splash of water to water fry the onion. Cook 6 to 8 minutes until soft and golden, adding water whenever it sticks and moving the onions frequently. Add the garlic and ginger and cook 1 minute. Stir in the cumin, coriander, turmeric, paprika and fenugreek.
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Join us for a drum circle with John Hone and experience the farm in a new way. Surrounded by fields, forests, and fresh air, we’ll explore rhythm as a simple tool for connection, presence, and stress relief.
Saturday October 17 2026 1-2:30pm
| | Learn to Make Your Own Natural Laundry Detergent! | | |
Make Your Own Laundry Detergent!
Friday, October 16 at 12:00 PM
Want a cleaner, more natural way to do laundry? Join Simple Bare Necessities for a hands-on DIY workshop where you’ll learn how to make your own natural laundry detergent using simple ingredients.
You’ll leave with the knowledge to make it yourself at home—clean, simple, and free from unnecessary chemicals.
$15 per person
Payment is made directly to Simple Bare Necessities at the workshop.
Come learn, make, and take home a more natural approach to laundry!
To register you must email hello@sbnzerowaste.com so we can make sure thier are enough supplies!
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George has been walking the New Jersey Appalachian Trail since 1982, sharing its history, landscapes, flora, and fauna with generations of students and fellow hikers. He has completed a 27-year section hike of the Appalachian Trail, as well as two end-to-end backpacks of Vermont’s Long Trail.
During this special presentation, George will share stunning views, significant landmarks, trail stories, and practical tips for planning day hikes, loop hikes, and backpacking adventures of your own.
Whether you’re an experienced hiker, a nature lover, a poetry enthusiast, or simply curious about the trail in our own backyard, come experience the Appalachian Trail through the eyes of someone who has spent more than four decades walking it.
Saturday October 24, 2026 11am
| | The Market is Open Friday's 9 to 3 and Saturday's 9 to 1! | | | | |
